This recipe is from S's Colleague, Rachna and a very good friend of ours. The whole thing started when one fine evening S came home from work and told me about this recipe and said he would get all the ingredients necessary and he himself would prepare. I am not sure if I mentioned before that I am allergic to eggplant. I was all excited about this new recipe and tried making this but my palms started itching so bad that I had to leave it for S to finish cooking it! It was so easy and fast to prepare that he didn't mind cooking it at all. Most importantly, he was mightily pleased at the result. I am sure he will make it quite often at home!! If you are someone who likes Oriental cuisine, then this recipe is for you!

* The original recipe called for vegetarian Oyster sauce.Garnish with fresh basil leaves for added flavor.

Method Of Preparation -

Slice the Eggplant into 1 cm discs. (I got about 10 discs)

On a heated Tawa/Griddle spray a little oil and arrange the eggplant discs (single layer) and cook them on both sides spraying oil as and when required. Repeat the same process for the remaining slices also.

In a heated wok/kadai add about a Tablespoon of oil and gently slide these cooked discs and add the sweet and sour sauce and the soy sauce.

Gently mix so all the eggplant slices are coated well with the sauces. Now is the time for salt and mirchi powder to add more flavor to the mix!